The interior of IP looks much like any other college pizza place.

The decorations on the royal blue walls are traditionally pizza-shop-esque: Italian-looking posters of people enjoying pasta and a poster extolling the virtues of tomatoes. There are faux-wood seats, faux-marble tabletops and faux grapes in the hallway to the bathroom.

But one thing stands out above the standard decor. Above a couch, on the wall next to the counter, is a two-dimensional painting of an Indian king riding an elephant, surrounded by attendants.

Unlike most pizzerias, IP, 906 W. College Ave., serves Indian-style pizza.

The pizza and sub cousin of India Pavilion, 222 E. Calder Way, IP opened in May with five different varieties of Indian-style pizza. Last week, the restaurant expanded its Indian pizza lineup, now offering nine different kinds of pizza inspired by cuisine from the subcontinent. It also serves Indian-style stromboli, calzone and wings, as well as non-Indian versions of the latter, for those with more heterogeneous palates.

"We were looking to expand our business," said Sohan Dadra, the owner of both India Pavilion and IP. "Everybody has pizza, but we would like to do something different."

Dadra and his son, Baljinder, conceived the idea on March 10, when they saw the space IP now calls home was for sale. Always looking to adapt their menu, the two quickly decided the lot would be a good place to launch an Indian-style pizza and sub shop.

They started taste-testing prototypes, getting feedback from many India Pavilion regulars and then they began preparing the new restaurant. After "very minor changes" to the original recipes, Baljinder said IP opened its doors in the beginning of May.

Of the nine different Indian pizza varieties now offered, five are vegetarian and four are non-vegetarian. Two of the vegetarian pizzas use an Indian cheese called paneer. The remaining seven pizzas offered are topped with mozzarella cheese.

IP uses three Indian sauces on its pizza: a spicy vinadaloo sauce; masala, which is a creamy milder sauce; and an onion-based curry sauce. The sauces are made at India Pavilion and brought to IP, as is the paneer. The dough, which Sohan described as "pizza-like," is made at IP.

Resham Lal, the manager of IP and Sohan's nephew, said most of the orders IP fields are for Indian-style dishes.

The orders that came in last Friday corroborated his claim. Of the 10 orders to be filled, a request for breadsticks was the only non-Indian menu selection.

Sohan said he's not worried about the Indian-pizza concept losing its novelty. In fact, he plans to keep tinkering, rolling out new items for the Indian-style menu, though he wouldn't commit to what or when.

"Whenever I have a little bit of time, I go in the kitchen and mix and match," he said. "It's a college town. Everybody wants different stuff. Everybody wants new stuff. They always want to try different things."